105 minutes
A delightful Asturian Galician treat consisting of crepes filled with a rich, rum-infused custard.
cups
Egg Yolks, large
each
tablespoons
cups
Rum
tablespoons
Crepes
each
tablespoons
1. Prepare the Egg Mixture
Start by beating the sugar and egg yolks together in a large bowl using an electric mixer. Continue to beat the mixture until it becomes a smooth, pale cream.
2. Incorporate Flour
Next, beat the flour into the egg and sugar mixture. This will help thicken your custard later.
3. Heat the Milk
In a heavy-bottomed saucepan, bring the milk to a boil. Once the milk is boiling, gradually pour it into the egg mixture while continuously beating.
4. Thicken the Custard
Transfer the mixture back into the saucepan and place it over medium heat. Stir constantly with a wooden spoon or heatproof spatula until the cream thickens.
5. Add Rum and Cool
Remove the saucepan from the heat and beat in the rum. Allow the cream to cool completely.
6. Fill and Roll Crepes
Once the custard has cooled, fill each crepe with a generous amount of the custard. Roll them up neatly and arrange them in a buttered baking dish.
7. Sprinkle with Sugar
Sprinkle the crepes with superfine sugar, ensuring an even coating.
8. Bake the Crepes
Preheat your oven to 400°F. Place the baking dish in the preheated oven and heat for about 15 minutes, or until the crepes are warm and the sugar has caramelized slightly.
Allow the batter to rest for at least an hour to ensure the flour is fully hydrated and the gluten relaxed, resulting in tender crepes.
Cook your custard over low heat and stir constantly to prevent curdling. It's ready when it coats the back of a spoon.
Use real vanilla beans or high-quality vanilla bean paste for a superior custard flavor profile.
Once the batter hits the pan, swirl it immediately to coat the bottom evenly for a delicate crepe.
Gradually combine hot milk with eggs to temper them, avoiding scrambled eggs for a smooth custard.
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